Winter Endive Salad

Serving Size: 6
Prep Time:
Total Time:

This slaw is loaded with winter fruits and vegetables (hello endive!) in just about every shape and texture, and topped with a tangy tahini-apple cider dressing that brings all the flavors together. Walnuts and quinoa pack extra nutritional punch and plenty of protein.


  • 0.5 cup quinoa
  • 2 Tbsp - 3 Tbsp maple syrup
  • 1 large lemon, juiced
  • 2 Tbsp apple cider vinegar
  • 3 Tbsp tahini (sesame seed paste)
  • 1 large apple, thinly sliced
  • 0.25 cup walnuts, toasted
  • 0.5 cup chopped parsley
  • 3 belgian endive, finely sliced
  • 1 small head red cabbage, finely shredded
  • 1 cup water
  • 2 Tbsp olive oil


  1. Place the quinoa and water into a small pan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 12 minutes until done. Fluff with a fork and set aside.
  2. Finely shred the cabbage, endive and apple. I used a mandolin for this, but a food processor fitted with a slicing blade or a sharp knife will also work.
  3. Place shredded cabbage, endive, chopped parsley, toasted walnuts and apples in a large bowl.
  4. Whisk together or blend the tahini, apple cider vinegar, lemon juice, maple syrup, olive oil and pinch of salt and pepper. Blend until smooth.
  5. Toss slaw with dressing and season to taste with salt and pepper.

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